📝 About This Recipe
This luxurious, plant-based spread is a masterclass in texture, transforming humble raw cashews into a silky, decadent dip that rivals any dairy-based counterpart. Infused with bright lemon zest, savory nutritional yeast, and a bouquet of fresh garden herbs, it offers a sophisticated balance of tang and earthiness. Whether you are a dedicated vegan or a curious gourmet, this versatile dip serves as the perfect centerpiece for a modern charcuterie board or a vibrant vegetable crudité.
🥗 Ingredients
The Creamy Base
- 2 cups Raw Cashews (unroasted and unsalted)
- 1/2 to 3/4 cups Filtered Water (chilled, added gradually for desired consistency)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 teaspoon Apple Cider Vinegar (for a fermented-style tang)
Aromatics and Seasoning
- 3 tablespoons Nutritional Yeast (provides a nutty, cheesy depth)
- 1 clove Garlic (grated or finely minced)
- 1/2 teaspoon Onion Powder
- 3/4 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon White Pepper (ground)
Fresh Herbs and Texture
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Lemon Zest (finely grated)
For Garnish
- 1 tablespoon Extra Virgin Olive Oil (high quality for drizzling)
- 1 pinch Smoked Paprika (for color)
- 1 handful Microgreens (optional, for presentation)
👨🍳 Instructions
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1
Place the raw cashews in a glass bowl and cover with at least 2 inches of filtered water. Let them soak for at least 4 hours, or overnight in the refrigerator, to soften the fibers for maximum creaminess.
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2
If you are in a hurry, you can use the 'quick soak' method: cover cashews with boiling water and let sit for 30-45 minutes.
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3
Drain the soaked cashews and rinse them thoroughly under cold running water until the water runs clear.
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4
Transfer the rinsed cashews to a high-speed blender or a food processor fitted with a steel blade.
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5
Add the lemon juice, apple cider vinegar, nutritional yeast, garlic, onion powder, sea salt, and white pepper to the blender.
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6
Pour in 1/2 cup of the chilled filtered water to start. Begin blending on low speed, gradually increasing to high.
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7
Blend for 1-2 minutes. Stop to scrape down the sides of the blender with a rubber spatula to ensure every bit is incorporated.
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8
Check the consistency. If it is too thick or grainy, add the remaining water 1 tablespoon at a time while blending until the mixture is perfectly smooth and resembles a thick Greek yogurt.
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9
Once the base is silky, pour it into a medium mixing bowl. Do not blend the fresh herbs, as this will turn the dip green.
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10
Fold in the minced chives, dill, parsley, and lemon zest using a spatula until evenly distributed.
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11
Taste the dip and adjust the seasoning with extra salt or lemon juice if needed. The flavors will deepen as it sits.
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12
Cover and refrigerate for at least 30 minutes before serving. This chilling period allows the dip to firm up and the herbal notes to infuse the cream.
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13
Transfer to a shallow serving bowl. Use the back of a spoon to create a decorative swirl on the surface.
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14
Drizzle with extra virgin olive oil and sprinkle with a pinch of smoked paprika and extra fresh herbs.
💡 Chef's Tips
Always use raw cashews; roasted cashews will result in a gritty texture and a flavor that is too 'nutty' for a creamy dip. For the smoothest result, a high-speed blender (like a Vitamix) is superior to a food processor. If the dip becomes too firm in the fridge, whisk in a teaspoon of water or olive oil to loosen it before serving. To vary the flavor, try adding a chipotle in adobo for a smoky kick or sun-dried tomatoes for a Mediterranean twist. Ensure your herbs are completely dry before chopping to prevent the dip from becoming watery.
🍽️ Serving Suggestions
Serve alongside a colorful array of crisp vegetables like heirloom carrots, sliced radishes, and blanched snap peas. Spread generously on toasted sourdough or artisanal seed crackers for a sophisticated snack. Pairs beautifully with a crisp, dry white wine like a Sauvignon Blanc or a sparkling mineral water with lime. Use as a dollop on top of roasted root vegetables or a warm grain bowl for added richness. Serve as part of a Mediterranean platter with kalamata olives, marinated artichokes, and warm pita bread.